PAN FRIED GNOCCHI, BROCCOLI, TOASTED BREAD AND EGG SERVES 4

2 eggs

500g fresh gnocchi

200g unsalted butter, chopped

50g stale sourdough coarse breadcrumbs 2 garlic cloves, finely chopped

2 tbs finely chopped thyme leaves Zest and juice of 1 lemon, plus extra zest

to serve

1/4 bunch flat-leaf parsley, finely chopped, 1 small bunch broccolini, trimmed,

halved 1/ 2 cup (125ml) good-quality vegetable or

chicken stock

Shaved parmesan and extra virgin olive

oil, to serve

Place eggs in a small saucepan of boiling water and cook for 10 minutes for hardboiled. Drain, then cool slightly under cold running water. Peel, then coarsely chop egg and transfer to a small bowl. Set aside.

Meanwhile, cook gnocchi in a large saucepan of boiling salted water according to packet instructions. Drain well and transfer to a tray lined with paper towel and stand until ready to use.

Heat one-quarter of the butter in a large frypan over medium-high heat. When the butter begins to foam, add breadcrumbs, garlic and thyme and cook, tossing, for 1-2 minutes until breadcrumbs are toasted. Remove pan from heat and stir in lemon zest and juice and parsley. Season to taste and transfer to a plate. Set aside.

Wipe pan clean and return to high heat with half of the remaining butter. Add broccolini, and cook, tossing frequently, for 2-3 minutes until just cooked. Scatter over the gnocchi and cook until it is golden and broccolini is tender. Add stock and remaining butter and toss until slightly thickened. Season to taste. Add more stock if gnocchi is a little dry.

Scatter over toasted breadcrumbs, chopped egg and shaved parmesan. Drizzle with extra virgin olive oil and scatter with extra lemon zest and parsley, to serve.